4 pork chops, center cut
Small amount of oil for pan-frying
2 tablespoons butter
1/4 cup yellow onion, chopped
1/2 cup sherry
1/3 cup blackberry purée
1/4 cup currant jelly
1/4 cup chicken stock
1 tablespoon cornstarch
1/2 cup blackberries
Servings: 4
1. Add small amount of oil to pan. Brown chops on both sides; reduce heat and continue cooking until no pink remains, and meat is well-cooked. Remove to platter and keep warm.
2. Melt butter in saucepan. Add onion and sauté until transparent. Add sherry and simmer until reduced by 1/3. Mix unsweetened blackberry purée, currant jelly, chicken stock and cornstarch together. Add to hot sherry in small amounts, mixing and stirring until thickened. Remove from heat and gently fold in blackberries. Pour over pork chops to serve.
Small amount of oil for pan-frying
2 tablespoons butter
1/4 cup yellow onion, chopped
1/2 cup sherry
1/3 cup blackberry purée
1/4 cup currant jelly
1/4 cup chicken stock
1 tablespoon cornstarch
1/2 cup blackberries
Servings: 4
1. Add small amount of oil to pan. Brown chops on both sides; reduce heat and continue cooking until no pink remains, and meat is well-cooked. Remove to platter and keep warm.
2. Melt butter in saucepan. Add onion and sauté until transparent. Add sherry and simmer until reduced by 1/3. Mix unsweetened blackberry purée, currant jelly, chicken stock and cornstarch together. Add to hot sherry in small amounts, mixing and stirring until thickened. Remove from heat and gently fold in blackberries. Pour over pork chops to serve.
